Corn Soup with Chives

Easy Vegan Summer Soup

Corn Soup with Chives | Plant-Based, Vegan Recipe Collection

This vegan corn soup is creamy without cream, sweet without sugar, and comforting without being heavy. Fresh or frozen corn kernels are blended with broth and aromatics for a naturally thick and golden soup, finished with chopped chives for a clean, savory bite. It’s ideal as a light lunch, side dish, or dinner starter.

Servings: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

4 cups (600 g.) corn kernels (fresh or frozen)

1 tbsp. (15 ml.) olive oil

1 small onion, chopped

2 garlic cloves, minced

3 cups (720 ml.) low-sodium vegetable broth

1⁄2 tsp. (2 g.) sea salt

1⁄4 tsp. (1 g.) black pepper

2 tbsp. (30 ml.) unsweetened non-dairy milk (optional, for extra creaminess)

2 tbsp. (5 g.) chopped fresh chives, plus more for garnish

Directions

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the chopped onion and cook for 3–4 minutes until softened.

3. Stir in the garlic and cook for 1 more minute.

4. Add the corn, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. Remove from heat and use an immersion blender to puree the soup until mostly smooth, leaving some kernels whole for texture.

6. Stir in the non-dairy milk, if using, and the chopped chives.

7. Taste and adjust seasoning as needed.

8. Ladle into bowls and garnish with extra chives. Serve warm.

Make It Yours

• Add a pinch of smoked paprika or cumin for warmth.

• Stir in a spoonful of miso paste for depth.

• Top with crispy tofu or roasted chickpeas for a hearty finish.

Pairs Well With

• Crusty bread or flatbread

• A fresh green salad with lemon vinaigrette

• Iced green tea or cucumber-mint water

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